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Vegan Thanksgiving Pot Pie

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Vegan Thanksgiving Pot Pie is a delightful centerpiece for your holiday table, featuring a flaky crust filled with a savory medley of tender vegetables and aromatic herbs. This comforting dish not only caters to vegans but also satisfies everyone’s palate with its rich flavors and heartwarming essence. Whether served at Thanksgiving or any family gathering, this pot pie is sure to become a beloved tradition. Enjoy every bite that transports you to cozy autumn days!

Ingredients

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  • 1 store-bought or homemade pie crust
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, chopped
  • 1 cup mushrooms, sliced
  • 1 cup low-sodium vegetable broth
  • 1 tbsp cornstarch
  • 1 cup frozen green peas
  • 2 tbsp low-sodium soy sauce

Instructions

  1. Preheat oven to 400°F (200°C) and allow the pie crust to sit at room temperature.
  2. In a large skillet over medium heat, heat olive oil. Sauté onions and garlic until fragrant (about 2 minutes).
  3. Add carrots, celery, and mushrooms; cook until softened (around 5 minutes).
  4. Stir in vegetable broth and sprinkle cornstarch while stirring continuously until thickened. Add peas and soy sauce before removing from heat.
  5. Pour the vegetable mixture into a pie dish lined with one crust. Cover with another crust and seal edges.
  6. Cut slits in the top crust for steam to escape; bake for 25-30 minutes until golden brown.

Nutrition

Find it online: https://carmenrecipes.com/vegan-thanksgiving-pot-pie/